Restaurant/culinary management is one of the majors comprising the college’s School of Culinary Arts/Hospitality. This curriculum is designed to prepare students for various levels of management positions in the food service industry. In addition to classroom and food laboratory experience, students are required to complete an internship. Students are expected to be well groomed in compliance with standards of sanitation. Uniforms and program tool kit are required for all lab classes. Business attire may be required for some classes. Students will also be required to provide medical proof of good physical health. This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).
Restaurant/Culinary Management, AAS